These saucy, cheesy stuffed shells are comfort food perfection packed with creamy ricotta, gooey mozzarella, and topped with ...

In a large bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, parmesan cheese, egg, garlic, Italian herb seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Mix well.

Similar to manicotti and cannelloni, stuffed shells are jumbo pasta shells filled with ricotta cheese and baked on a saucy bed of tangy marinara. The filling is usually seasoned with garlic and ...

Cozy stuffed shells with ground beef is the perfect family meal to have on the table. Well-loved and family-friendly, this ...

Pipe ricotta mixture into cooked shells (about 2 tablespoons each). Arrange shells, filling side up, over sauce; top with remaining 1/2 cup marinara sauce, and sprinkle with remaining 1/4 cup ...

Pasta shells, stuffed with ricotta cheese and mozzarella cheese then baked with more mozzarella on top, ... A 1996 F&W Best New Chef, ...

1. Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.

Bring a large pot of water to the boil; add 1 tablespoon salt and the shells and par cook them for about 4 minutes; do not overcook them as they will continue to cook in the oven. Drain them and cool.

Place the stuffed shells on top of the sauce, with the cashew ricotta facing up. Pour the rest of the sauce onto and around the stuffed shells, leaving some of the cashew ricotta mixture exposed.